From family gatherings to celebrations with friends, if you’re looking for a delicious appetizer that delivers some powerful flavors, this recipe for sausage mushroom stuffed peppers is sure to impress any guest. The stuffing is delicious on its own, but adding the hint of flavor from the peppers as they bake together in the over really sets this dish apart. I’m whipping these up for my upcoming holiday get-togethers and after you see how easy yet delicious they taste, you’ll have a new go-to appetizer as well. Scroll down for a pinnable image you can save – and enjoy!
- 4 whole Peppers
- 16 oz Hot Jimmy Dean Sausage
- 2 cups Shredded Mozzarella Cheese
- 8 oz Sliced Mushrooms
- 1/2 Diced Onion
- 1 tbsp Worcestershire Sauce
- 1/2 cup Cooked Quinoa
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Preheat the oven to 350
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Using a paring knife, cut the top off of each of the peppers. Spoon out the inside core of the peppers and remove all seeds. Set aside.
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Brown the sausage, mushrooms, and onions on the stove. Reduce to low heat.
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Mix the quinoa with the sausage, mushrooms, and onions. Stir and slowly add the Worcestershire sauce. Mix in the mozzarella cheese & remove from heat.
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Spoon the mixture into each pepper and stuff it to the top.
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Place the stuffed peppers right-side-up into a baking dish or muffin pan. Bake for 20-30 minutes until stuffing is golden brown and crisp on top.
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Enjoy!
Depending on the size of your peppers and how much you pack in the stuffing, you might have enough to make a few extra.
making these stuffed peppers today, I chopped up zucchini in place of the quinoa, and used tomato paste instead of worcestershire sauce. I used what I had on hand.
Great idea – That sounds delish! I love using what I have in the kitchen on hand. xo